Curl up with this hearty soup with the flavors of chicken pot pie enhanced with bacon. The perfect meal to come in from out of the cold.
|1||lbs of Maple Leaf ground chicken|
|6||slices maple leaf bacon, diced|
|1 cup||leeks, sliced|
|1||large carrot, small dice|
|2||stalk celery, small dice|
|1 8||oz package of button mushroom, halved|
|1 tbsp||garlic, minced|
|4 cups||chicken stock|
|1 tbsp||of dried thyme|
|1 cup||frozen peas|
|1 1/2 cup||sour cream|
|Salt and pepper|
Heat a large pot over medium high heat and brown chicken, breaking apart with a wooden spoon. Add bacon and continue to cook another 3 to 4 minutes. Stir in leeks, carrot, celery, mushrooms and garlic. Cook until vegetables are softened, about 3 to 4 minutes. Pour in chicken stock. Add rosemary, thyme, and bay leaf. Simmer for about 15 minutes or until vegetables are soft. Pour in peas and sour cream, stir to combine and warm through. Season with salt and pepper.
Garnish with homemade croutons or cheddar gold fish.
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